Redstone Winery

Redstone Winery was established by financier and wine proprietor Moray Tawse in 2009. Seeking to expand his portfolio beyond his namesake Vineland estate, Tawse acquired the 38 acre property in Beamsville that previously housed the Thomas and Vaughan Estate Winery. He was inspired to start the project after observing the unique red dust and stones on the site, which suggested a viticultural potential different from the nearby Benchlands. The winemaking operations were long overseen by the late Paul Pender, who was a key figure in the local industry, before Jessica Otting took over as head winemaker for both the Redstone and Tawse labels in 2020.

The estate is situated in the Lincoln Lakeshore sub-appellation, where the terroir is defined by heavy red clay soil and large stones. These conditions create a warmer environment than the higher elevation benches, making it an ideal location for late ripening varieties such as Merlot and Cabernet Franc. The vineyard holdings include original plantings of Merlot and Pinot Gris from 1995, Cabernet Sauvignon from 1998, and Syrah from 2003. Since its inception, the property has been farmed using organic and biodynamic principles, officially achieving organic certification in 2013. Viticulture involves a hands-on approach to foster vine health, while the cellar operations incorporate both traditional and modern techniques to capture the site's geological profile. The producer also manages the Limestone Vineyard on the Twenty Mile Bench to provide fruit for its Riesling and Chardonnay.

The winery is recognized for producing red wines with significant structure, specifically its Syrah and Bordeaux-style blends like the Meritage. In 2017, the estate received a high distinction in the domestic industry when it was named Canadian Winery of the Year at the National Wine Awards of Canada. While the focus remains on full-bodied reds, the portfolio includes sparkling wines made in the traditional method, Cabernet Sauvignon, and aromatic whites such as Sauvignon Blanc and Gewürztraminer. The facility in Beamsville serves as a hospitality venue for the region, featuring a modern tasting room and a restaurant designed with high-beamed ceilings and a feature wall made from the property's namesake red stones. These offerings are designed to complement a winemaking philosophy that prioritizes sustainability and a direct expression of the Niagara Peninsula's diverse landscape.